Criss-Croissant (Will Make You Jump)
- 40 ml Almond Cognac
- 10 ml Pierre Ferrand Curacao
- 10 ml lemon juice
- 20 ml croissant – champagne reduction
- 9 dash Peychaud’s Bitters
- Shake all ingredients with ice. Serve in a flute and garnish with almond slivers and icing sugar.
For the Almond Cognac:
20 almonds, skin on, toasted and left in a bottle of Pierre Ferrand Cognac for 48 hours.
For the Croissant – Champagne reduction:
300ml leftover champagne
300g white sugar
1 toasted croissant
a strong French accent
Cook wine and croissant for 5 minutes on the boil. Strain, then refrigerate for 2 hours. Whisk in equal weight in white sugar.
Recipe from PS40, Sydney
PS40 is the Sydney bar with a reputation for drinks you’re unlikely to see in any other bar; they employ a range of techniques to serve up flavours you’re not expecting — and they do it all with a sense of irreverence and cheek. Here, we’ve got the recipe for their drink, Criss-Croissant (Will Make You Jump).
Need a reference? Take a look at what they’re about with this one-off list here.
They’ve got serious skills, without the yawn-inducing attitude — it’s no wonder they took out the title of Cocktail List of the Year at the Bar Awards.